This cranberry orange relish with pecans is a wonderful side dish to serve at holiday meals. It can be made several days in advance, and it freezes exceptionally well. In addition to the holidays, this relish is an excellent condiment to serve alongside fish, red meat and grilled chicken. It also makes a light, healthy snack!
Gather Your Ingredients
This recipe allows for a bit of flexibility. Naval oranges are a good choice, but when in season, blood oranges are a fun twist. Use what you have. The same goes for clementines versus tangerines. Either will work in the recipe, so buy whichever one is readily available. They are slightly sweeter than oranges, and add another dimension of flavor to the recipe.
Clean and Pick Through the Cranberries
Thoroughly wash the cranberries in a colander, and then remove and discard any white, unripe berries, as well as any berries that have gone bad.
Peel, Segment and De-seed the Citrus
The white pith surrounding citrus flesh can have a bitter aftertaste, so remove as much as possible, as well as any seeds. Quarter the oranges and divide the clementines or tangerines into segments.
Pulse Cranberries and Citrus in a Food Processor
In batches, pulse the cranberries and citrus together several times until they have been chopped (but not pureed). Place the mixture in a large bowl and set aside.
Chop the Pecans
Place the pecans in the food processor and pulse several times to chop (do not puree).
For added flavor and texture, toast the pecans for 5 to 7 minutes in a 350 degree Fahrenheit oven before chopping them.
Combine All Ingredients in a Large Bowl
Fold the chopped pecans into the cranberry orange mixture; mix well. Add the sugar to taste, stirring to combine. Stir in the cinnamon and nutmeg.
Cover and place in the refrigerator for at least 2 hours to allow the flavors to blend. This recipe yields approximately 8 cups.